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Smoky Beef Burgers with Barley is a great way to cut down on the fat but keep your burger juicy and delicious. A secret ingredient makes it taste great.
I know that sounds a bite different . I mention before that I was seek new ways to stretch the nub one dollar bill around here . My hubby is NOT going to put up with vegetarian meals . He is a self profess carnivore and gallant of it . That being tell I did verify he was on control board with the testing out of recipes that ignore back on the core and satisfy in with some other option . But it HAS to sample good . I am not into self deprivation , mealtime is always an event for us . We make love to ready together making amazing culinary delights then relaxing while eating our scrumptious meal with a beer or glass of wine ( hold out in wine country has its perks as does having booster that operate at local wine tasting room that bring you the remnant from the weekend)Burgers are a favorite for both of us . So we call up to experiment on doubling how far a pound of hamburger meat run in making our special Warren E. Burger but still have the same awesome feel . We were both surprised at how juicy and tasty these turn out and is how we will make them from now on .
Yield : 6Smoky Beef Barley BurgersPrintA delicious way to stretch your foodstuff budget . Take an old favorite and make it even better by adding in this ingredient . Prep Time15 minutesCook Time10 minutesTotal Time25 minutesIngredients1 pounding ground chuck or lean ground beef1 cup cooked barleycorn ( I cook mine in beef stock to give it extra flavor)1 intermediate egg slimly beaten4 teaspoons Worcestershire sauce4 teaspoons Liquid Smoke1 teaspoonful Dried onion flakes1/4 teaspoon pepperSalt to tasteInstructionsPut all factor ( except common salt ) into a pipe bowl and mingle good . You may have to get your hands in there to really work it together . Pat out into 6 large patties , salt them and fry in goat god with 2 Tablespoons of European olive tree or veggie oil . Cook until done , I like mine not pink at all and even then these were not dry . I had my barley pre - cooked so I will not lend it to the cooking time . NotesIf you favor you may contribute common salt to the mixture before forming but there are some that think it changes how the meat cook making it less worthy . Do what you want or prove it both agency and see . Bon Apetite . The only affair that would ’ve made these any dependable would ’ve if we had Viscount St. Albans and cheese to level on them . Unfortunately we were out of both when we rack up these up . Another perk , they were just as luscious and delicious reheated the next day . We like to butter and pledge in a pan our whole wheat stern before layer on all the tasty condiments and burger patties . If you are looking to stretch your Warren Earl Burger meat you ca n’t beat this . I typically make 3 patty from a pound of meat ( my husband wish his burger swelled ) so getting six patties out of a Ezra Loomis Pound without lose flavor was with child . And the secret to making it extra delicious is the liquid smoke . It adds the outdoor cook flavor without having to heat up the grill .
A toothsome way to stretch your foodstuff budget . Take an old favorite and make it even well by adding in this component .
Ingredients
Instructions
Notes
If you prefer you could impart salt to the mixture before form but there are some that opine it changes how the meat cooks making it less desirable . Do what you want or prove it both ways and see . Bon Apetite .
You should definitely give this a try and if you do , please tell me how you like it . Do you have a outstanding burger recipe?I would love to learn about it , we are always up for something new .
